Nov 12, 2025

Carving a Turkey: Schmidt Brothers Style

Worried about looking like a turkey instead of carving one? We’ve got you covered.

It’s not as hard as it looks, don’t worry! Using the right knife, the right rest, and the Schmidt Brothers touch. This step-by-step turkey carving guide shows you how to break down a roast bird cleanly and beautifully, with safety tips and plating suggestions so your holiday centerpiece looks as good as it tastes.

What You’ll Need

Schmidt Brothers Carving Knife: for clean breast slices.
Schmidt Brother Carving Fork: to steady the bird.
Chef’s Knife/Boning Knife: for joints and legs.
Cutting board: keep your surfaces clean!
Kitchen towels or paper towels: to help hold the cutting board in place, and clean as you go.
Serving platter and tongs: All your work needs a great presentation.
Thermometer: to confirm” done”-ness before carving.

But I Don’t Have Those!

Don’t worry, we’ve got you covered. We have a large selection of carving tools, from our award-winning Zebra Wood 6-Piece Barbecue Knife Set, to our Summit 3-Piece Carving Set . We've even got a Carving Bundle to either get a first-timer started or upgrade the tools of a seasoned carver! Be sure to take a look at the rest of the available options, as we have a ton.

Before you carve — rest the turkey

Let the turkey rest 20–30 minutes after roasting. Resting keeps juices intact and makes carving far easier. Tent loosely with foil. Don’t seal it too tightly! Let the heat escape.

Step-by-step carving instructions

Step 1 — Secure the turkey

Place the turkey breast-side up on your cutting board. Use a kitchen towel under the board to stop slipping. Insert the carving fork into the thigh or anchor with your hand (use a towel to protect from heat).

Step 2 — Remove the legs and thighs

Pull the leg away from the body to expose the joint.
Slice through the skin between body and leg until you find the joint.
Bend the leg outward to pop the joint, then slice through to remove the leg and thigh in one piece.
Separate the drumstick from the thigh at the joint ; slice meat off the bone if desired.

Step 3 — Remove the wings

Pull each wing outward and slice through the joint where it meets the breast. Wings are usually best served whole or halved.

Step 4 — Carve the breast (the showpiece)

Make a long cut along one side of the breastbone from the neck to the tail to free the breast meat. Follow the contour of the rib cage.
Use smooth, even strokes with your Schmidt Brothers carving knife, keeping the knife angled slightly downward toward the board.
Remove the whole breast in one piece if at all possible.
Place breast on the board skin-side up and slice across the grain into 1/4-inch to 1/2-inch slices, thin or thick depending on preference.

Step 5 :Carve the backbone area and dark meat

After removing breasts, trim remaining meat from the carcass — there’s still plenty of meat along the ribs and back. Slice or shred for serving or sandwiches.

Step 6 : Arrange and serve

Fan breast slices on the serving platter, add thigh and drumstick pieces, tuck wings at the edges. Pour a spoonful of pan juices or warm gravy over the meat just before serving for extra sheen and flavor.

Safety and sharpening — short checklist

Always cut away from your body.
Keep the carving knife sharp! A sharp Schmidt Brothers blade slices safely and more precisely.
Use a steady, non-slip surface, and put towels down to keep your cutting board from slipping.
If the turkey is very hot, use a towel or heat-resistant glove to steady it.

Plating & presentation tips

Slice breast meat uniformly for elegant presentation.
Use roasted herbs (thyme, rosemary) under and around meat for color and aroma.
IF your guests are serving themselves, keep carved meat warm on a shallow pan in a the oven on low.

Common mistakes to avoid

Carving too soon. We know, you're hungry. But if you don't let it rest, the juices will run and the slices will be dry.
Using a dull knife will leave you with torn, ragged slices. A sharp knife is a safe knife!
Cutting across the bone when you could find a joint — causes frustration and wasted meat.

Short FAQ

Q: How thick should I slice turkey breast?
A: 1/4–1/2 inch is ideal — thin enough to be tender, thick enough to remain juicy.

Q: Can I carve a frozen turkey?
A: Absolutely not. Always fully thaw, and make sure the turkey is the safe internal temperature of 165 degrees Fahrenheit, or 73.9 degrees Centigrade for the non-American world.

Conclusion

Ready to carve like a pro? Choose a Schmidt Brothers carving knife for cleaner slices and a more confident carve — precision meets presentation. Share your results and tag Schmidt Brothers to show off your holiday centerpiece!

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